12 months+/ Featured/ Finger Food/ Savory/ Snack/ Vegetables/ Vegetarian

Hearty Tomato Soup and Pesto Grilled Cheese Triangles

Hearty Tomato Soup and Pesto Grilled Cheese Triangles - Baby Food Recipe

Poor L is sick today! She has a cold with a horrible cough and an ear infection. I guess that also explains why she hasn’t been too interested in food these past few days. She’s basically survived off of cookies, fruits, dips and milk.  For lunch I wanted to make her something super healthy, yummy, and easy to eat, and in these situations, soup somehow always does the trick. This recipe is a family favorite, and brings me back to my days as a youngin’ when I was at my grandparents’ place over the school lunch break. My grandpa used to make the most delicious tomato soup with meatballs, I’d literally beg him to make it for us! Among other things, my grandpa also made the best mayo ever. He taught me once, and whenever I get the chance I always make his mayo. But that’s a story for another day.

Anyways, I made L tomato soup, and served it with pesto grilled cheese triangles. And since she loves to dip, I let her plunge her grilled cheese sandwiches into the soup. She manged to eat about two triangles and half a bowl of soup before she gave up and I put her down for a nap.

The soup is super hearty, and doesn’t contain any cream or butter. It’s quite light on spices but still full of tomato flavor. It really is delicious!

Here it is:

Hearty Tomato Soup and Pesto Grilled Cheese Triangles

Print Recipe
Serves: 4 Cooking Time: 45 mins


  • 1 tbsp olive oil
  • 1 onion, diced
  • 250ml (1 cup) water
  • 1/2 vegetable stock cube
  • 500gr tomatoes (I used a mix of organic heirloom and cherry tomatoes).
  • 125ml (1/2 cup) crushed tomatoes
  • 5-6 basil leaves
  • 125ml (1/2 cup) milk
  • 2 bread slices
  • 1 slice of cheddar cheese
  • 1tsp of pesto sauce



In a large pot, heat the olive oil. Add the diced onion and let it cook for 1-2 minutes until translucent.


Dissolve the vegetable stock cube in the water. Add to the pot.


Add the tomatoes, crushed tomatoes and basil leaves.


Cover and let simmer for 30 minutes on medium heat.


Remove from fire, blend the mixture, and add the milk.


Set aside to cool.


Meanwhile, heat a pan with a teaspoon of olive oil.


On one bread slice, spread out the pesto sauce. Cover with a slice of cheese, and top with the second slice of bread.


Place it on the pan and heat it until the cheese is melted and the crust is golden brown, about 2-3 minutes on each side.


Cut the bread into little triangles, and serve alongside the soup.

You Might Also Like

No Comments

Leave a Reply